Potato Salad

5 ratings

Serves 12

When it comes to potato salad, you like what you like. This recipe is mayonnaise-based, but if you like a mustard-based potato salad, just experiment a little. Add some yellow mustard and leave out a little bit of the mayonnaise. Make these recipes your own by finding out what works for you. Our traditional potato salad uses peeled potatoes, but unpeeled work too, and the skins add some color to your dish.

ingredients

5 pounds red potatoes, peeled and cut in 1/2-inch cubes
2 teaspoons salt, plus more to taste
4 hard boiled eggs, peeled, and diced
3/4 cup mayonnaise
1/2 cup sweet pickle relish
Black pepper

directions

Place the potatoes in a medium saucepan or pressure cooker (see Note). Add 2 teaspoons salt and enough water to cover the potatoes. Boil the potatoes for 30 minutes, or until they are tender when pierced with the point of a knife but hold their shape. Drain the potatoes, transfer them to a large mixing bowl, and allow them to cool completely. Add the chopped eggs, mayonnaise, and sweet relish, and fold gently to combine. Add salt and pepper to taste. Refrigerate until ready to serve.

reviews

by edna, January 4, 2011

There is no comment whether the potatoes should be mashed or diced. I believe the recipe should include celery and the potatoes should have a little ranch or french dressing before they cool, leave this till cool then add remaining ingredients. Edna Pool
by Larry, July 3, 2010

I grew up in Georgia too, and ate lots of potato salad prepared just like this recipe. Very often, it would be served with most any fresh vegetable available from the garden in summer, and last but not least, a big pan of home made biscuits. Lets Eat!